Molasses Ice Cream

For all my fellow molasses lovers, here is an unexpected but not to be overlooked recipe, a most surprising and alluring no-cook ice cream made with, get this, molasses! It's a big surprise, you'll never once find it in a grocery store! For a real treat? Spread a little Molasses Ice Cream between a couple of old-fashioned Molasses Cookies for instant Molasses Sandwich Cookies!

Molasses Ice Cream ♥, unusual and alluring, familiar and unexpected. Pair it with Molasses Cookies!

Homemade Ice Cream, an Unusual Flavor Made from Scratch. Just Four Ingredients! Great for After-School and Ice Cream Sandwich Cookies. Pairs Well with Fall Desserts.

Fun Times for Kids!

Who else remembers cranking a wooden ice cream maker in the back yard?

A neighbor captured this scene on eight-millimeter film in the 1960s:

A few kids are circled round a wooden ice cream bucket on a summer day. We take turns cranking the handle, the bigger kids helping the littler ones as the ice cream thickens.

As the film rolls in my memory’s eye, our laughs and jostling occur in jerky slow-motion. A grown-up removes the creamy-pink paddle. Pudgy fingers reach toward the paddle for the first tastes.

How things change! How things stay the same!

Last year, a friend persuaded me to purchase an electric ice cream maker. “You’ll use it all the time,” she promised.

She was right: I keep the bowl in the freezer so unusual flavors of homemade ice cream are no more than an hour away, no ice, no rock salt, no mess.

Molasses Cookies sandwiched with Molasses Ice Cream ♥, old-fashioned cookies, soft, chewy or crisp, your choice.

What's Need Got To Do With It?

Does anybody but anybody really need an ice cream maker? After all, grocery store freezers are loaded with different ice cream brands in dozens if not more flavors.

But as my now-husband asks, "What's need got to do with it?"

If there's ever a reason to get an ice cream maker, it's this recipe for Molasses Ice Cream. Both at once, it's unusual and completely familiar. If you like the flavor of molasses, you'll love the rich creaminess of molasses ice cream. Yummy!

And if you don't? Well, other unusual ice creams are just a churn away using my recipe for Chameleon Ice Cream or a master recipe Rustic Fruit Ice Cream).

More than that? Molasses Ice Cream may be my very simplest ice cream recipe. All the ingredients are measured directly into a blender, then move straight to the ice cream maker. That's right. No cooking! No waiting!

Ice Cream Gear

  • MY ICE CREAM MAKER This is the Cuisinart ice cream processor I have, it's 1.5 quarts, that's perfect, I think, since most recipes are written for this size. How to know? They call for 3 to 4 cups of liquid.
  • AN EXTRA BOWL In the summer, I make ice cream so often that a second freezer bowl comes in handy. You can always buy a second one later, though, once you see how it works for you.
  • A GOOD ICE CREAM SCOOP With or without an ice cream maker, essential, I think, is a metal ice cream scoop. Dip it in hot water between scoops and it'll just melt its way to smooth, perfect-looking scoops.
  • These are affiliate links, My Disclosure Promise.

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Molasses Ice Cream ♥, unusual and alluring, familiar and unexpected. Pair it with Molasses Cookies!


Hands-on time: 10 minutes over 40 minutes
Time to table: 8 hours
Makes 4 cups ice cream
  • 3 ounces (85g) cream cheese, low-fat Neufchatel is fine
  • 1/2 cup (100g) brown sugar
  • 1/3 cup (115g) molasses, mild to blackstrap
  • 2 cups half & half (or 1 cup cream and 1 cup whole milk)

JUST BLEND In a blender, mix the cream cheese, brown sugar and molasses until smooth. With the motor running, add the half & half.

THEN PROCESS Transfer the mixture to an ice cream maker and process until it thickens. Transfer to a covered container and freeze until hard.

ALANNA's TIPS I had great hopes for make-ahead Molasses Sandwich Cookies, pressing Molasses Ice Cream between a pair of Molasses Cookies. The combination of the two is just wonderful but make one up and eat it on the spot. For some reason, even in the freezer, once the ice cream is spread onto the cookies, it continues to melt, making a big mess. Yes, that's experience talking!
NUTRITION INFORMATION Per Half Cup: 204 Calories; 10g Tot Fat; 7g Sat Fat; 34mg Cholesterol; 64mg Sodium; 26g Carb; 0g Fiber; 20g Sugar; 3g Protein. WEIGHT WATCHERS Old Points 5 & PointsPlus 6 & SmartPoints 10 & Freestyle 10 & myWW green 10 & blue 10 & purple 10 & future WW points CALORIE COUNTERS 100-calorie serving = 1/4 cup (1g protein).

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Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail, you'll find my current address in the FAQs. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, for more scratch cooking recipes using whole, healthful ingredients, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. If you make this recipe, I'd love to know your results! Just leave a comment below.

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Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.